Crockpot Shredded Chicken

Stacey Mebs | Bake.Eat.Repeat. Updated

This crockpot shredded chicken results in perfect, easily shredded chicken in just a few hours. Make some to have on hand for quick lunches or dinners!

Crockpot Shredded Chicken Photo

So my recipe for you today is barely even a recipe. It's so simple I'm not even sure I can call this a real recipe. 

But I'm sharing it anyways, because I was pretty happy when I discovered this super simple way to make cooked, shredded chicken in the crockpot. I use this method all the time, both to use the meat right away in a recipe that calls for cooked chicken, as well as to freeze for future fast and easy meals. And I figure there are plenty of people out there that still haven't discovered this, so here you go.

This is definitely the best way to make shredded chicken (in my humble opinion). It's beyond simple.

Crockpot Shredded Chicken Picture

Place a couple (or 3 or 4 or however many you want) chicken breasts in the crockpot, sprinkle them with salt and pepper, and add some chicken broth. That's it. Wait a couple hours, shred it up with a couple of forks and you're good to go.

So easy.

I make this crockpot shredded chicken on both the low and high settings in my slow cooker, and haven't noticed a difference in the results. I base it on how much time I have. It turns out well either way.

Crockpot Shredded Chicken Image

The cooked, shredded chicken also freezes beautifully, so I tend to make a double (or triple) recipe every time I make this so that I can store some in the freezer for super quick meals on those busy weeknights.

A few of our favourite recipes to use this crockpot shredded chicken in are this buffalo chicken pizza, this 30 minute chicken noodle soup, or this curried chicken salad.

And I’m pretty sure that we need to use some of this batch to try out this nacho chicken dip recipe!

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Crockpot Shredded Chicken Recipe

    6 Servings


  • 1 pound Boneless Skinless Chicken Breast, about 2 or 3
  • 1/2 cup Chicken Stock, or water
  • Salt and Pepper


  1. Place the chicken in the crock of your slow cooker and season lightly with salt and pepper. Add the chicken stock or water and cook on high for 2-3 hours or low for 4-5 hours.
  2. Remove the chicken to a plate or shallow bowl and shred with two forks. It shreds most easily when done immediately while it’s still hot. Use the shredded chicken immediately in any recipe calling for cooked chicken, or freeze it in an airtight container for up to 3 months.


  • This recipe can easily be increased to make more at once. I usually make as least double this and then freeze some of it to have on hand for quick meals.


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Stacey Mebs

About Stacey

Stacey loves to Bake. Eat. Repeat. so much that it inspired the name of her blog. With three young kids at home, she's become an expert at packing lunches. Say hello to our Lunchbox fanatic!